Ahi Ceviche Recipe

Inspired by Kawamoto Store

Time45m

Serves4

Make Ahi Ceviche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish and Marinade

1 pound Ahi Tuna

1 cup Fresh lime juice

1 cup Fresh Lemon Juice

Vegetables and Seasoning

1 medium Red Onion

1 medium Cucumber

2 medium Tomatoes

1 bunch Fresh Cilantro

1 medium Jalapeño Pepper

1 tsp Celtic sea salt

1 tsp black pepper

Garnish

1 medium Avocado

1 bag Tortilla Chips

Method

Preparation of Fish

Prepare the Ahi Tuna

Dice the Ahi tuna into small, bite-sized cubes and place them in a glass or ceramic bowl.

Marinate the Fish

Pour the fresh lime juice and lemon juice over the diced Ahi tuna. Ensure the fish is fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to 'cook' the fish in the citrus juices.

Vegetable Preparation

Chop the Vegetables

Finely chop the red onion, cucumber, tomatoes, and jalapeño pepper. Remove seeds from the jalapeño if you prefer less heat. Roughly chop the fresh cilantro.

Combine Vegetables

Once the Ahi tuna has marinated, add the chopped vegetables and cilantro to the bowl. Mix gently to combine.

Final Mixing and Serving

Season the Ceviche

Sprinkle salt and black pepper over the ceviche mixture. Toss gently to incorporate the seasoning evenly.

Prepare for Serving

Dice the avocado and add it to the ceviche mixture. Serve the ceviche chilled with tortilla chips on the side.